The Bocuse d’Or is a biennial culinary competition among the finest culinary masters in the world. The event was named after famed nouvelle cuisine chef and creator of the competition, Paul Bocuse. Aside from giving young, up-and-coming chefs the unique opportunity of weaving their gastronomic artistry in front of the crème de la crème in the culinary world, the Concours Mondial de la Cuisine or World Cuisine Contest has also created a global community of chefs and culinary masters dedicated in attaining excellence in every facet of their chosen profession.
You can download the this week’s edition in PDF format HERE (or grab the full newspaper HERE) or just keep reading (the unrated version) below.
Chef Ryan’s going for the Gold
Photo cutline: All hot chefs in their own right, mentor Scott Jaeger, assistant Talib Hudda and Ryan Stone are ready to do battle in Lyon, France, on January 25th and 26th to take home the gold for Canada.
A chef isn’t the type of person to back down from a challenge. They will stop at nothing in order to be perceived as the best. This makes for really scary encounters should you ever bump into one of these people in a dark back ally.
Fortunate for dark back ally-goers, BC’s own Chef Ryan Stone from the West Coast Fishing Club has channelled his energy into something much grander. He’s going to Lyon, France, this month to compete in one of the world’s most prestigious culinary competitions.
Chef Stone has been preparing his entire career to represent Canada on the world stage, and with the goal in sight and having been chosen as our country’s delegate, he’s now putting in insane 16 hour days to perfect the game. Given his dedication, mentorship and the team he’s assembled, Canada has a really good chance at winning this year.
At a special media tasting this week, Chef Stone presented a meat platter and a fish platter so beautifully presented, you know no money could ever buy the experience. What’s equally amazing was that the dishes were prepared from scratch in less than five and a half hours, the maximum allowable time for competitors to present their dishes to the judges.
This year, the Bocuse d’Or Culinary Competition will pit 24 countries’ best chefs against one another in a quest for gold. On January 26th, only three chefs will be deemed worthy of being able to step up to the winners’ podium.
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Raj Taneja is part technologist, part entrepreneur, part social media thought leader and part foodie. You like amazing food photos? Check out his photos at flickr.com/photos/urbanmixer. His twitter username is @tinhead.
